Smothered farm Chicken

 

• 2 servings of chicken (we used boneless skinless breasts)
• ½ tsp sea salt
• ½ tsp fresh ground black pepper
• 2 tsp Dijon mustard
• 2 tsp mayonnaise
• 2oz grass-fed cheddar cheese, shredded (optional)
• 4 slices thick cut bacon
• 1 cup thinly sliced onion
• 1 medium-sized tomato, diced

Preheat the oven to 350 degrees F. Make sure the chicken is of uniform thickness (pound it down if you need to). Place the chicken onto a baking pan and season with the salt and pepper. In a small bowl mix together the Dijon mustard and mayonnaise and then spread it evenly on the chicken. Bake for 25-30 minutes, or until cooked through

If using the cheddar, sprinkle it right onto the chicken as soon as it comes out of the oven; the residual heat will melt the cheese.

In the meantime, fry the bacon in a heavy skillet until crisp. Remove the bacon from the pan and drain all but 1 Tbs of the drippings. Add the thinly sliced onion to the pan with bacon drippings and cook on medium heat for 10-15 minutes, or until onions are translucent and browning.

Roughly chop the crisp bacon and prepare to assemble the chicken.

Place a piece of chicken onto a plate and top with a portion of the fried onions, followed by the crumbled bacon, and then the fresh tomatoes. Garnish with fresh chives or parsley if desired.

consider sharing

retweet

share on facebook

shared at

facebook group --- tweeting for us #3 --- done                                                                           avn fb                                                                                                     avn rt